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BUTTERNUT SQUASH POLENTA




Source of Recipe


epicurious






List of Ingredients



• 3/4 cup finely chopped onion (1 medium)
  
• 5 tablespoons unsalted butter
  
• 1 (12-oz) package frozen butternut squash purée (sometimes called winter squash; 1 1/2 cups), thawed
  
• 2 1/2 cups water
  
• 2 cups whole milk
  
• 1 1/4 teaspoons salt
  
• 1/4 teaspoon black pepper
  
• 3/4 cup instant polenta
  
• 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
  






Instructions



1. Cook onion in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until very soft, about 8 minutes. Stir in squash and cook, stirring occasionally, 2 minutes. Bring water, milk, salt, and pepper to a boil in a 4-quart heavy pot. Add polenta in a thin stream, whisking. Cook polenta at a bare simmer, stirring with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes.
   
   
2. Stir in squash mixture and cook, stirring, 3 minutes. Remove from heat, then stir in cheese and remaining 2 tablespoons butter. Serve immediately.
   






Final Comments


Makes 4 side-dish servings